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Ingredients
- 2 Tbsp. Finely minced Kalamata olives, (about 6) or possibly other brine-cured black olives
- 2 tsp Liquid removed capers, finely minced
- 1 Tbsp. Red-wine vinegar
- 3 Tbsp. Extra-virgin extra virgin olive oil
- 4 c. Cauliflower flowerets, (about 1 head) (1-inch)
- 2 Tbsp. Minced fresh parsley leaves, (preferably flat-leafed)
Directions
- In a small bowl stir together olives, capers, vinegar, and 2 Tbsp. oil.
- In a large non-stick skillet heat remaining Tbsp. oil over moderately high heat till warm but not smoking and cook cauliflower, covered, stirring occasionally, 10 min. Uncover skillet and saute/fry cauliflower till tender and browned, 5 - 10 min more. Transfer cauliflower to a bowl and toss with olive mix and parsley. Season cauliflower with salt and pepper.
- Serves 2.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 241g | |
| Calories 421 | |
| Calories from Fat 375 | 89% |
| Total Fat 42.37g | 53% |
| Saturated Fat 5.86g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 371mg | 15% |
| Potassium 523mg | 15% |
| Total Carbs 10.07g | 3% |
| Dietary Fiber 4.8g | 16% |
| Sugars 3.83g | 3% |
| Protein 3.59g | 6% |
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